Combined effects of added beta glucan and black tea in breads on starch functionality

M. Jalil, A. M., Edwards, C. A. , Combet, E. , Ibrahim, M. and Garcia, A. L. (2015) Combined effects of added beta glucan and black tea in breads on starch functionality. International Journal of Food Sciences and Nutrition, 66(2), pp. 159-165. (doi:10.3109/09637486.2014.971225) (PMID:25578762)

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Abstract

Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus black tea, βGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined their starch characteristics. There was no significant difference in starch hydrolysis between BT and WF but βGBT reduced early (10 min) starch hydrolysis compared with βG. The starch granules in βG and βGBT were elliptical and closely packed together. These results suggest that the addition of beta glucan and black tea to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis.

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Edwards, Professor Christine and Combet Aspray, Dr Emilie and Garcia, Dr Ada
Authors: M. Jalil, A. M., Edwards, C. A., Combet, E., Ibrahim, M., and Garcia, A. L.
College/School:College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing
Journal Name:International Journal of Food Sciences and Nutrition
Publisher:Informa UK Ltd.
ISSN:0963-7486
ISSN (Online):1465-3478
Copyright Holders:Copyright © 2015 Informa UK Ltd.
First Published:First published in International Journal of Food Sciences and Nutrition 66(2):159-165
Publisher Policy:Reproduced in accordance with the copyright policy of the publisher

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